AS- 





// y 




T^^^yt^L^ ^j^_^ -^/^^(^ .^'^C-, 






/7n 



LIBRARY OF CONGRESS 




014 335 319 9 



TX 551 
.P5 
Copy 1 

BULLETIN 

OF THE 

American School of Home Economics 

Published Quarterly and f.xtkred at Chicago as second- 
class MATTER, UNDER ACT OF CoNGRESS OF JuLY 16, 18 14 



Series I 



MARCH, 1909 



Uo. 13 



FOOD VALUES 

PRACTICAL METHODS IN 
DIET CALCULATIONS 

PRICE 10 CENTS 




CHICAGO 

606 WEST SIXTY-NINTH STREET 

ILLINOIS 



LIBRARY OF CONGRESS, 

COPYRIGHT OFFICE. 

No registration of me of this book 
as a preliminary to copyright protec- 
tion has been found. 

Forwarded to Order Division _._1'A:' ^^ ^'^^^ 

(DaVe) "■" 
(Apr. 5, ]901_5.000.) /tt> 



FOOD VALUES 

PRACTICAL METHODS IN DIET CALCULATIONS 

THE ordinary method of figuring dietaries, using the 
tables of food by percentage composition, involves 
much tedious figuring so that such dietaries are very 
seldom calculated in practice. Although there is no settled 
"best diet" for human beings applicable to all conditions 
a scientific diet cannot be planned unless it is known 
definitely what people eat. 

In one of the Bulletins of the School, Professor Irving 
Fisher's article "A Graphic Method in Practical Dietetics" 
was reviewed. The number of the Journal of the American 
Medical Association April 20, 1907, and the reprint of the 
article, both are exhausted. As his method of calculating 
food values is very valuable we are republishing in this 
Bulletin the tables given in the original article. 

Dr. Fisher's method of calculation is given in the article 
as follows: "Two methods have hitherto been used for com- 
puting proportions of proteids, fats, and carbohydrates. One 
consists in using the tables of 'percentages by weight of proteids, 
fats and carbohydrates; the other. Dr. J. H. Kellogg's, in 
using a table which gives the number of calories in the form 
of proteids, fats and carbohydrates per ounce of each kind of 
food. These may be described, respectively as the method, 
of 'weight per cent' and the method of 'calories per ounce.' 
The method here suggested is different from either, and may 
be called the method of 'calories per cent.' 

" It takes as its starting point not a unit of weight, but a 

Copyright, 1909, by American School of Home Economics. 

3 




CopyrJeht Office. 



FOOD VALUES 

PRACTICAL METHODS IN DIET CALCULATIONS 

THE ordinary method of figuring dietaries, using the 
tables of food by percentage composition, involves 
much tedious figuring so that such dietaries are very 
seldom calculated in practice. Although there is no settled 
"best diet" for human beings applicable to all conditions 
a scientific diet cannot be planned unless it is known 
definitely what people eat. 

In one of the Bulletins of the School, Professor Irving 
Fisher's article "A Graphic Method in Practical Dietetics" 
was reviewed. The number of the Journal of the American 
Medical Association April 20, 1907, and the reprint of the 
article, both are exhausted. As his method of calculating 
food values is very valuable we are republishing in this 
Bulletin the tables given in the original article. 

Dr. Fisher's method of calculation is given in the article 
as follows: "Two methods have hitherto been used for com- 
puting proportions of proteids, fats, and carbohydrates. One 
consists in using the tables of percentages by weight of proteids, 
fats and carbohydrates; the other, Dr. J. H. Kellogg's, in 
using a table which gives the number of calories in the form 
of proteids, fats and carbohydrates per ounce of each kind of 
food. These may be described, respectively as the method, 
of 'weight per cent' and the method of 'calories per ounce.' 
The method here suggested is different from either, and may 
be called the method of 'calories per cent.' 

" It takes as its starting point not a unit of weight, but a 

Copyright, 1909, by American School of Home Economics. 

3 



unit of food value, called a ' standard portion ' of each kind of 
food. A ' standard portion ' is defined as that amount of food 
which contains 100 calories, or food units. A table is con- 
structed which gives the weight in a ' standard portion ' of 
each particular kind of food, and out of the 100 calories con- 
tained therein the number of calories in the form of proteids, 
fats and carbohydrates. 

' ' In order to carry out this method food should be served 
at the table in ' standard portions,' or simply multiples thereof. 
The amount of milk served, instead of being a whole number 
of ounces should be (for average milk) 4.9 ounces — the 
amount that contains 100 calories. This 'standard portion' 
constitutes about two-thirds of an ordinary glass of milk. 
Of the 100 calories which it contains 19 will be in the form of 
proteid, 52 in fat, and 29 in carbohydrates. In other words, 
of the food value of milk, 19 per cent is proteid, 52 per cent 
fat, and 29 per cent carbohydrates. 

" One advantage of this method is apparent at once. It 
enables us to make a true comparison between different foods 
as to the relative amounts of proteids, fat and carbohydrate. 
The other methods are misleading in this regard. For in- 
stance, though it is well recognized that milk is a higher pro- 
teid food than pecan nuts, yet, if we compare milk and the 
pecans on the basis of the method of weight per cent, we shall 
find that the pecans appear three times as rich in proteid, 
milk containing 3.3 per cent and pecans 11 per cent. But 
if we compare them on the basis of calories per cent we find 
that, while milk contains 19 calories of proteid out of each 
100 of total calories, pecans contain only 6, milk showing 
three times as much proteid as pecans. * * * 

Moreover by having the composition of foods in food 

4 



units (calories) the fats are on the same basis as the proteids 
and carbohydrates. This is not the case in composition by 
weight, for one ounce of fat in the body produces 264 calories 
of heat and energy, while one ounce of carbohydrate or pro- 
teid produces only 116 calories. Or in grams, one gram fat 
gives 9.3 calories, one gram carbohydrate or proteid 4.1 
calories. (A calory is approximately the amount of heat 
required to raise the temperature of 1 pound of water, 4° F.) 

THE GRAPHIC METHOD 

" Different foods contain the three food elements, proteids, 
fats and carbohydrates, in different proportions. The tri- 
partite constitution of any particular food is represented in 
the present method by the position of a point in the triangle 
CPF (Fig. 1). The method of locating the point on the tri- 
angle is analogous to that of locating a city on a map by lati- 
tude and longitude; the per cent of proteid in the food is 
represented, like latitude, by the height of the pomt above 
the base line CF (the total height, CP, being taken as 100 
per cent). The percentage of fat is represented like longi- 
tude, by the distance of the point horizontally from the verti- 
cal line CP (the total horizontal breadth, CF, being taken as 
100 per cent). Thus, the point 0, representing milk, is lo- 
cated at a height above CF (' latitude ') 19 per cent of the total 
height of the triangle, which signifies that 19 per cent of the 
food value of milk is proteid; and at a distance to the right 
of CP (' longitude ') 52 per cent of the total breadth of the 
triangle, which signifies that 52 per cent of the food value of 
milk is fat. Foods high in proteid will be represented by 
points high up in the triangle. White of egg, of which the 
food value is all proteid, will be represented at the point P, 
representing 100 per cent. P is, therefore, called the 'pro- 

5 



teid corner' of the triangle. Foods rich in fats, as nuts, 
cream, and butter, are represented by points far to the right. 
Pure fats, like olive oil, are located at F at the extreme right, 
representing 100 per cent of fat. F is therefore called the 
' fat corner. ' 

"The point representing a food is completely located by 
means of the percentage of proteid and fat; no attention 




10 20 30 40 50 60 70 80 90 100 



Fig. 1 " Food Map." Composition of Milk Rep- 
resented by Position of Point O. 

need be paid to the carbohydrate. If one desires a graphic 
representation of carbohydrates it is found in the distance 
of the point O from the third side of the triangle, FP (the 
total distance of this side from the opposite corner being 
taken as 100 per cent). Foods like bread, cereals and fruits, 
which are mostly carbohydrate, will thus be represented by 
points far away from the side FP. Foods such as sugar, of 
which the food value is wholly carbohydrate, will be repre- 

6 



sented at the remotest point C, representing 100 per cent 
carbohydrate, which is, therefore, called the 'carbohydrate 
corner.' 

" Any food is thus represented on the ' food map ' by a point, 
the relative distances of which from the three sides of the 
triangle represent the proteid, fat and carbohydrate. On 
this food map, fatty foods are represented by points near 
the fat corner, F; starchy and saccharine foods by points near 
the carbohydrate corner, C, and proteid foods by points near 
the proteid corner, P. A food devoid of proteid is evidently 
located on the base line C; a food devoid of fat, on the side 
CP, and a food devoid of carbohydrate on FP. The chief 
classes are represented in the accompanying diagrams, flesh 
foods and cereals being shown in Figure 2; dairy products, 
eggs and meat substitutes in Figure 3; vegetables in Figure 
4 ; nuts and fruits in Figure 5 ; soups, salads and relishes in Fig- 
ure 6, and puddings, pies, pastries and sweets in Figure 7. 
In each case the position of the point relatively to the sides 
of the triangle represents the proportions of the proteids, fats, 
and carbohydrates, and the number opposite each name rep- 
resents the weight (in ounces) of a 'standard portion.' * * * 

COMBINATIONS 

"The combination of two foods equal in calories is rep- 
resented by a point midway between them. Thus, to com- 
bine one ' portion ' of bread and one ' portion' of butter (Fig. 9) 
draw a straight line between their points and at the middle 
of it mark a cross and label it '2'; this point will represent 
two 'portions' of bread and butter. 

"If the calories of the two foods are unequal, the point 
representing the combination will be proportionately nearer 

7 



the point with the larger number. Thus, if one portion of 
bread is combined with one-half portion of butter, the bread 
and butter point will l^e midway between the points for bread 
and for butter, but will lie twice as near the bread point as the 
butter point. 

" Wh£n three foods are combined, the point representing 
the combination is, in like manner, the ' center of gravity ' of 




Butter 



10 20 30 40 50 60 70 80 90 100 p 



Fig. 9. Food Map Showing Combination of one "Por- 
tion" of Bread and one "Portion" of Butter. 



the three, and may be found by first o])taining the center of 
gravity of two, and then obtaining the center of gravity of 
the point thus obtained, and the third. Thus if, as in Fig. 10, 
we have three points representing respectively, 3, 4 and 5 
calories of three separate foods, shown by the attached num- 
bers 3, 4 and 5, the point representing the combination may 
be found by joining the points labeled 3 and 4, and finding 
their center of gravity 7, situated nearer the point 4 than point 



3, and dividing the line between them in the ratio of 3 to 4. 
The first two points, 3 and 4, may be considered as concen- 
trated at 7 with their combined weight, 7. We then find the 
center of gravity of this new point 7 and the remaining point, 5. 
The center of gravity at this point 7 and point 5 will be a 
point 12, on the straight line between them, situated nearer 
the 7 than the 5, and dividing the distance between in the 




Fig. 10. Showing Method of Combining Three 
or More Foods. 



ratio of 5 to 7. At point 12 the whole combination of 12 
portions may be considered to be concentrated. It is evi- 
dent that we could find the center of gravity of the same three 
points by combining them in a different order, but the result 
would be the same. 

" It is evident that more than three points may be com- 
bined on the same principles by combining them by twos and 
threes and then combining the combinations. * * * * 

9 



" If we accept[^Professor Chittenden's results as to proteid 
requirements, a well balanced daily ration for the average 
person will be represented by a point lying within the ' normal 
rectangle,' as shown in Fig. 11. This shows that proteid 
should be near 10 per cent. * * * * 

"Since the resultant point, representing the ration, is the 
center of gravity of the points representing its constituents, 




10 20 30 40 50 60 70 80 90 100 



Fig. 11. Food Map with "Normal Rectangle." 
Chittenden's Standard, of Well Balanced Ration . 



it is evident it can be obtained by mechanical as well as by 
geometrical methods. For this purpose a mechanical diet 
indicator has been devised, as shown in Fig. 12. 

" The essential feature of this apparatus is a card on which 
is drawn the right -angled triangle with which we have already 
become familiar. Points on this card may be located to 
represent the various foods employed. These points may be 
easily found from table given at the end of this article. . . . 

10 



At points representing foods eaten, pins with heavy heads 
are thrust through the cardboard, the weight of each repre- 
senting one 'standard portion.' Similar pins but one-half 
and one-quarter as heavy are also provided to represent half 




Fig. 12. Mechanical Diet Indicator. 

and quarter ' portions. ' When these pins are placed the 
total ration which has been consumed is easily found, simply 
by counting the ' portions' thus represented. In order to find 
the precentages of proteid, fat and carbohydrate in this 
rations it is only necessary to obtain the center of gravity 
of all the pins. For this purpose the card is placed in a basket 

11 



and suspended on a standard so that the center of gravity is 
easily indicated on the card by means of a vertical pricker, 
which may be pressed on the card. Thus, almost instan- 
taneously, the center of gravity is found. The total time 
consumed in placing the pins, adjusting the card and basket, 
and finding the center of gravity, is found to be, for accurate 
work, about five minutes." 

Professor Fisher's mechanical diet indicator is now manu- 
factured and may be obtained through the Purchasing De- 
partment of this School for S25.00, express collect. 

Further details are given in the original article, reprint of 
which will be loaned to Members of the School for Ic. postage. 

Aside from the "food map" and the diet indicator, the 
table will repay careful study in making clear the real com- 
position of foods as eaten. 

The proportion of proteids given in the table for some of the 
foods is not absolutely correct, as proteid-like sul^stances like 
gelatin and also the so-called "extractives," the latter having 
no food value, are calculated as proteids. The error is not seri- 
ous, for the proportion of such substances is usually very small. 

The table is particularly valual)le in showing equivalent 
total food values. After weighing out a few "portions" of 
various foods it is very easy to tell by the eye the amount of 
food being served and so obtain a fairly accurate idea of the 
total food value of one's diet. An ordinary postal scale will 
serve for weighing. 

An educated appetite is the best guide for diet in health. 
In a diet for an invalid, foods may easily be served in " stand- 
ard portions" or multiplies or fractions thereof, so that a 
physician's prescription as to food may be followed. It would, 
of course, be necessary to deduct food served but not eaten. 

12 



If it is desired to add further items to the table, the weight 

of a "standard portion" and the calories per cent is found 

from the percentage composition given in the Department of 

Agriculture Bulletin No. 28, Chemical Composition of Ameri- 

P 

Classes of Foods. 



f*1armala{les\ — 




can Food Materials,* as follows: The weight in ounces of a 
"standard portion" is found by dividing 1,600 by the number 
of calories per pound given in the table. 

The " calories per cent" of proteid is found by multiplying 
the percentage of proteid in the Bulletin table by 1,860 and 
dividing the result by the figure giving the numbers of 
calories per pound. The same calculation and the same factor 
1,860 applies to carbohydrates. For fat the same calculation 
applies, but with the substitution of the factor 4,220 in place 
of 1,860. The three results may be verified by adding the 
resulting figures for proteid, fat and carbohydrate, the sum 
of which should be 100 per cent. 

* For this Bulletin send 5 cents (coin) to the Supt. of Documents, Washing- 
ton, D. C. 

13 



TABLE OF 100 FOOD UNITS 



Name of Food 



" Portion " Con- 
taining 100 Food 
Units (approx.) 



Wt. of 100 
Calories 



Per cent of 



COOKED MEATS 

tBeef.r'nd, boiled (fat) 10991.. Small serving. . 36 

■j-Beef, r'd, boiled (lean) 12061 Large serving . . 62 

tBeef, r'd, boiled (med.) 1188t Small serving . . 44 

tBeef, 5th' rib, roasted, 1538t Half serving. . . 18. 

tBeef, 5th rib, roasted, 1616i . Small serving . . 32 

tBeef, 5th rib, roasted, leioj. Very small s'v'g 25 

tBeef, ribs boiled, 11691 Small serving . . 30 

tBeef, ribs boiled, 1170{ Very small s'v'g 25 

*Calves foot jelly 112 

♦Chicken, canned One thin slice.. . 27 

*Lamb chops, boiled, av One small chop 27 

*Lamb, leg, roasted Ord. serving ... 50 

tMutton, leg, boiled, 1184t. . . Large serving . . 34 

tPurk, ham, boiled (fat) 11741 Small serving. . 20. 

tPork, ham, boiled, 1192t. .. . Ord. serving .. . 32. 

tPork, ham, r'st'd, (fat) 1484i Small serving . 27 

fPork, ham, r'st'd, (lean), 1511 1 Small serving . . 34 

*Turkey, as pur., canned Small serving . . 28 

tVeal, leg, boiled, 1182t Large serving . . 67. 





1.3 


40 


60 


00 




2.2 


90 


10 


00 




1.6 


60 


40 


00 


5 


.65 


12 


88 


00 




1.2 


25 


75 


00 




.88 


18 


82 


00 




1.1 


27 


73 


00 




.87 


21 


79 


00 




4. 


19 


00 


81 




.96 


23 


77 


00 




.96 


24 


76 


00 




1.8 


40 


60 


00 




1.2 


35 


65 


00 


5 


.73 


14 


86 


00 


5 


1.1 


28 


72 


00 




.96 


19 


81 


00 




1.2 


33 


67 


00 




.99 


23 


77 


00 


o 


2.4 


73 


27 


00 



UNCOOKED MEATS, EDIBLE PORTION 



*Beef, loin, av. (lean) 

*Beef , loin, av. (fat) 

*Beef, loin, p'house steak, av.. 
*Beef, loin, sirloin steak, av. . . 

*Beef, ribs, lean, av 

*Beef, round, lean, av 

*Beef, tongue, average 

*Beef, juice 

*Chicken (broilers), av 

*Clams, r'nd in shell, av 

*Cod, whole 

*Goose (young) av 

♦Halibut steaks, av 

*Liver (veal) av 

♦Lobster, whole, av 

♦Mackerel (Span.), whole, av. 
♦Mutton leg, hind, lean, av.... 

♦Oysters, in shell, av 

♦Pork, loin chops, av 

♦Pork, ham, lean, av 

♦Pork, bacon, med. fat, av 

♦Salmon (Cal.), average 

Shad, whole, average 

♦Trout, brook, whole, av 

♦Turkey, average 



Ord. serving... 
Small serving 
Small steak . . 
Small steak . . 
Ord. serving . 
Ord. serving. 
Ord. serving . . 



Large serving . . 
Twelve to 16. . . 
Two servings. . 
Half serving . . . 
Ord. serving . . . 
Two small s'v'g 
Two servings . . 
Ord. serving . . . 
Ord. serving . . .. 

One dozen 

Very small s'v'g 
Small serving . . 
Small serving . . 
Small serving . . 
Ord. serving . . . 
Two small s'v'g 
Two small s'v'g 

14 



50 
30 
36 
40 
.52 
63 
62 

395 
90 

210 

138 
25 
81 
79 

117 
57 
50 

193 
27 
36 
15 
42 
60 

100 
33 



1.8 
1.1 
1.3 
1.4 
1.8 
2.2 
2.2 
14. 
3.2 
7.4 
4.9 

.88 
2.8 
2.8 
4.1 
2. 
1.8 
6.8 

.97 
1.3 

.53 
1.5 
2.1 
3.6 
1 .2 



40 
22 
32 
31 
42 
54 
47 
78 
79 
56 
95 
16 
61 
61 
78 
50 
41 
49 
18 
29 
6 
30 
46 
SO 
29 



60 
78 
68 
69 
58 
46 
53 
22 
21 
8 
5 
84 
39 
39 
20 
50 
59 
22 
82 
71 
94 
70 
54 
20 
71 



00 
00 
00 
00 
00 
00 
00 
00 
00 
36 
00 
00 
00 
00 
2 
00 
00 
29 
00 
00 
00 
00 
00 
00 
00 



"Portion" Con 
Name of Food taining 100 Food 



Wt. of 100 „ , , 

Calories P^r cent of 



0) 



Units (approx.) g 'S i g 



O O (1^ fe o^ 



VEGETABLES 

♦Artichokes, av. canned 430 15 14 86 

♦Asparagus, av. canned 540 19 33 5 62 

♦Asparagus, av. cooked 206 7.19 18 63 19 

♦Beans, baked, canned Small side dish.. 75 2.66 21 18 61 

♦Beans, Lima, canned Large side dish. 126 4.44 21 4 75 

♦Beans, string, cooked Five servings.. . 480 16.66 15 48 37 

♦Beets edible portion, cooked . Three servings . 245 8.7 2 23 75 

♦Cabbage, edible portion 310 11 20 8 72 

♦Carrots, edible pt., fresh 215 7.6 10 8 82 

Carrots, cooked ' Two servings. .164 5.81 10 34 56 

♦Cauliflower, as purchased 312 11 23 15 62 

♦Celery, edible portion 540 19 24 5 71 

Corn, sweet, cooked One side dish .99 3.5 13 10 77 

♦Cucumbers, edible pt 565 20 18 10 72 

♦Egg plant, edible pt 350 12 17 10 73 

Lentils, cooked 89 3.15 27 1 72 

♦Lettuce, edible pt .^__^,..^^_.^_,_._^.^ 505 18 25 14 61 

♦Mushrooms, as purchased .' 215 7.6 31 8 61 

♦Onions, fresh, edible pt 200 7.1 13 5 82 

♦Onions, cooked Two large s'v'gs 240 8.4 12 40 48 

♦Parsnips, edible pt 1 H serving. . .. 152 5.3 10 7 83 

Parsnips, cooked 163 5 . 84 10 34 56 

♦Peas, green, canned Two servings .. . 178 6.3 25 3 72 

♦Peas, green, cooked One serving. .85 3 23 27 50 

Potatoes, baked One good sized. 86 3.05 11 1 88 

♦Potatoes, boiled One large sized. 102 3.62 11 1 88 

♦Potatoes, mashed (creamed). One serving. .. . 89 3.14 10 25 65 

Potatoes, steamed. . One serving. . . . 101 3.57 11 1 88 

♦Potatoes, chips One-half s'v'g. . 17 .6 4 63 33 

♦Potatoes, sweet, cooked Half av. potato. 49 1.7 6 9 85 

♦Pumkpins, edible pt 380 13 15 4 81 

Radishes, as purchased 480 17 18 3 79 

Rhubarb, edible, pt 430 15 10 27 63 

♦Spinach, cooked Two ord. s'v'g. . 174 6.1 15 66 19 

Squash, edible pt 210 7.4 12 10 78 

♦Succotash, canned Ord. serving . . . 100 3.5 15 9 67 

♦Tomatoes, fresh as purchased Four av 430 15 15 16 69 

Tomatoes, canned 431 15.2 21 7 72 

♦Turnips, edible pt Two large s'v'g 246 8.7 13 4 83 

Vegetable oysters 273 9 . 62 10 51 39 

FRUITS (DRIED) 

♦Apples, as purchased 34 1.2 3 7 90 

Apricots, as purchased 35 1 . 24 7 3 90 

♦Dates, edible portion Three large. . ..28 .99 2 7 91 

♦Dates, as purchased 31 1.1 2 7 91 

♦Figs, edible portion One large 31 1.1 5 95 

♦Prunes, edible portion Three large. . .32 1.14 3 97 

♦Prunes, as purchased 38 1 . 35 3 97 

♦Raisins, edible portion 28 1. 3 9 88 

♦Raisins, as purchased 31 1.1 3 9 88 



15 




\ 


/ 


t 


.0 


/ 


\ 




si 


/ 








en 


/ 








'! 


=> 
S 


/ 










^ 
















/\ 















J 







"t"'^ ,'''/< ."vC- 


iy/ 


























/ 


























>y/ 




'^^ 








" 


/_. /- 




/ 


















X 








\ 






' 




^; 









»">y / 






— SI po'-'a UMa 













/v 


d 




/ 


\ 


^, 


/ 










A 






V 




/ 








'^^ 


/ 
















0^ . 



t^^ 


u. 

A 


/ 




' ' 




















\ 


, 




('' , - 










-V/c 



W^OQ 



'// 






I \ 



ui 


A 


3 '^^ / ^ 


/ 






/ 






r-i ^ =i- ^T 


/ 
















1 


O^ 


/ 










_ 


(3- 


/ 








1 


^' 




/ 




\ 




1 :--i 






1 
1 


1 U - 


y\ 










1 1 ; 



sv< 






i^-i 



■^ 5 ^ y t ^ ^ 



*''*i|| 



Lb J>|t>OJ^^o]3!V|oool^3 

, -^ jjdidQfiiidguMojg 
_/f sjjbuy ftpv"i 

—j apVIDWJD^ p}j ibuOJQ 



< 





A\ 




/ 










^ 


\ "* 


.- 














\ 






• 




► 


^ ' 




"; 


•> -' 


/' . 1 





^. ffo;/yj '>4*>40ci 



-It SI Jig iyi 



n\ <-J 










A 






■'^ 


/ 


• 


- 


y 








^ ''.r ""-<. *^ 
















^ A 












/ 


\ 




\. 





"" 


' 


CO '^ o-„ 


/ 


\ 






•■ 


--•r 


- 1' 






A 











■K 


- - 


■ - - 




0^ / 


' \ 


• 












Q. Z- i 












1 1 ■ '> 





'AC 1/^ Jyt,/0 



eih. 



- ? * iUBog j0 u/ajjj 



r« i£; 



Name of Food 



" Portion " Con- 
taining 100 Food 
Units (approx.) 



Wt. of 100 
Calories 



Per cent of 



uT3 



FRUITS (FRESH OR COOKED) 



* Apples, as purchased Two apples. . . . 

Apples, baked 

Apples, sauce Ord. serving. . . 

♦Apricots, edible pt 

Apricots, cooked Large serving. . 

♦Bananas, edible pt One large 

♦Blackberries 

Blueberries 

♦Blueberries, canned 

Cantaloupe Half or. serv'g . 

♦Cherries, edible portion 

♦Cranberries, as purchased 

♦Grapes, as purchased av 

Grape fruit 

Grape juice Small glass 

Gooseberrries 

♦Lemons _. ._. 

Lemon juice 

Nectarines 

Olives, ripe About seven. . . 

♦Oranges, as purchased, av... One very large. 

Oranges, juice Large glass. . . . 

♦Peaches, as purchased av. . . . Three ordinary . 

Peaches, sauce Ord. serving. . . 

Peaches, juice Ordinary glass . 

♦Pears One large pear 

Pears, sauce 

♦Pineapples, edible p't'n, av 

Raspberries, black 

Raspberries, red 

♦Strawberries, av Two servings. . 

♦Watermelon, av 



206 
94 
111 
168 
131 
100 
170 
128 
165 
243 
124 
210 
136 
215 
120 
261 
215 
246 
147 
37 
270 
188 
290 
136 
136 
173 
113 
226 
146 
178 
260 
760 



7.3 
3.3 
3.9 



4.6 

5.8 

8.6 

4.4 

7.5 

4.8 

7.57 

4.2 

9.2 

7.57 

8.77 

5.18 



.31 

.4 

.62 



1. 

9. 

6. 

10. 

4.78 
4.80 
5.40 
3.98 
8. 

5.18 
6.29 
9.1 
27. 



6 

5 

9 

3 

4 

6 

5 

3 

5 

7 



5 

9 



4 

2 

6. 



7 

4 



4 

3 

4 
10 

8 
10 

6 



7 

5 

5 





5 

16 

8 

9 



10 

12 

15 

4 





14 





91 

3 




7 
4 
6 

14 


15 
6 



90 
93 
93 
92 
94 
90 
75 
89 
87 
94 
85 
85 
80 
89 

100 
95 
77 

100 

96 

7 

91 

100 
91 
94 

100 
89 
93 
90 
76 
92 
75 



♦Butter 

♦Buttermilk 

♦Cheese, Am., pale 

♦Cheese, cottage 

♦Cheese, full cream 

♦Cheese, Neufchatel 

♦Cheese, Swiss 

♦Cheese, pineapple 

♦Cream 

Kumyss 

♦Milk, condensed, sweetened 
*Milk, condensed, unsweet'd. 

♦Milk, skimmed 

♦Milk, whole 

♦Whey 



DAIRY PRODUCTS 

. Ordinary pat. . . 12.5 
1 1^ glass 275 



1 }4 cubic in. 
4 cubic in. . . 
1 ]/2 cubic in. . . 
I \4 cubic in. . 
1 ^ cubic in. . 
1 '-^ cubic in. . 
H ord. glass 



22 

89 
23 
29. 
23 
20 
49 
188 

30 

59 
Tu gia.ss.. . . . . . 255 

Small glass 140 

Two glasses. . . . 360 

18 



9.7^ 

. 77 
3.12 

.82 
1.05 

.8 

.72 
1.7 



6.7 
1.0 
2.0 
9.4 
4.9 
13 



34 
25 
76 
25 
22 
25 
25 
5 
21 
10 
24 
37 
19 
15 



99.5 

12 

73 

8 
73 
76 
74 
73 
86 
37 
23 
50 

7 
52 
10 



00 
54 

2 
16 

2 



42 
67 
26 
56 
29 
75 



" Portion " Con- 
Name of Food taining 100 Food 
Units (approx.) 



Wt. of 100 r> » f 

Calories P^r cent of 



CAKES, PASTRY, PUDDINGS AND DESSERTS 

*Cake, chocolate layer Half ord. sq. pc 28 .98 7 22 71 

*Cake, gingerbread Half ord. sq. pc 27 .96 6 23 71 

Cake, sponge Small piece 25 .89 7 25 68 

Custard, caramel 71 2.51 19 10 71 

Custard, milk Ordinary cup . . 122 4.29 26 56 18 

Custard, tapioca Two-thirds ord. 69.5 2.45 9 12 79 

♦Doughnuts Half a doughn't 23 .8 6 45 49 

*Lady fingers 27 .95 10 12 78 

*Macaroons 23 .82 6 33 61 

*Pie, apple One third piece 38 1.3 5 32 63 

*Pie, cream One-fourth pc. .30 1.1 5 32 63 

* Pie, custard One-third piece 55 1.9 9 32 59 

*Pie, lemon One-third piece 38 1 . 35 6 36 58 

*Pie, mince One-fourth pc. . 35 1.2 8 38 54 

*Pie, squash One-third piece 55 1.9 10 42 48 

Pudding, apple sago 81 3.02 6 3 91 

Pudding, brown betty Half ord. s'v'g . 56.6 2. 7 12 81 

Pudding, cream rice Very small s'v'g 75 2.65 8 13 79 

Pudding, Indian meal Half ord. ser'g. . 56.6 2. 12 25 63 

Pudding, apple tapioca Small serving .79 2.8 1 1 98 

Tapioca, cooked Ord. serving . . . 108 3.85 1 1 98 

SWEETS AND PICKLES 

♦Catsup, tomato, av 170 6. 10 3 87 

♦Honey Four teasp'ns. . 30 1.05 1 99 

♦Marmalade (orange) 28 . 3 1 .5 2.5 97 

♦Molasses, cane 35 1.2 .5 99. 

♦Olives, green edible portion . Se%'en olives. . . 32 1.1 1 84 15 

♦Olives, ripe, edible portion . . Seven olives .. . 38 1.3 2 91 7 

♦Pickles, mixed 415 14.6 18 15 67 

♦Sugar, granulated Three teaspoons 

or Ho lumps. 24 .86 100 

♦Sugar, maple Four teaspoons 29 1.03 100 

♦Syrup, maple Four teaspoons 35 1.2 100 

NUTS, EDIBLE PORTION 

♦Almonds, av Eight to 15 15 .53 13 77 10 

♦Beechnuts 14.8 .52 13 79 8 

♦Brazil Nuts, Three ord. size. 14 .49 10 86 4 

♦Butternuts 14 50 16 82 2 

♦Cocoanuts 16 .57 4 77 19 

♦Chestnuts, fresh, av 40 1.4 10 20 70 

♦Filberts, av Ten nuts 14 .48 9 84 7 

♦Hickory nuts 13 .47 9 85 6 

♦Peanuts, av Thirteen double 18 .62 20 63 17 

♦Pecans, polished About eight. ... 13 .46 6 87 7 

♦Pine nuts, (pignolias) About eighty. . . 16 . 56 22 74 4 

♦Walnuts, California About six 14 .48 10 83 7 

19 



Name of Food 



" Portion " Con- 
taining 100 Food 

Units (approx.) 



Wt. of 100 
Calories 



Per cent of 



CEREALS 

*Bread, brown, average Ord. thick slice. 43 1.5 9 

♦Bread, corn (johnnycake) av.. Small square. ... 38 1.3 12 

*Bread, white, home made. . . Ord. thick slice 38 1.3 13 

Corn flakes, toasted Ord. cer. dish f'l 27 .97 11 

*Corn meal, granular, av 27 .96 10 

Corn meal, unbolted, av 26 .92 9 

*Crackers, graham Two crackers. .23 .82 9 

*Crackers, oatmeal Two crackers. . 23 .81 11 

*Honiinv, cooked Large serving. . 120 4.2 11 

♦Macaroni, av 27 .96 15 

♦Macaroni, cooked Ord. serving. .. 110 3.85 14 

♦Oatmeal, boiled 13^ serving. . . . 159 5.6 18 

♦Popcorn 24 .86 11 

♦Rice, uncooked.. . 28 .98 9 

♦Rice, boiled Ord. cereal dish 87 3.1 10 

♦Rice, flakes Ord. cereal dish. 27 .94 8 

♦Rolls, Vienna, av One large roll. . 35 1.2 12 

♦Shredded wheat One biscuit. .. . 27 .94 13 

♦Spaghetti, average 28 .97 12 

♦Wheat, flour, e't'e w^'h't, av 27 .96 15 

♦Wheat, flour, graham, av 27 .96 15 

♦Wheat, flour, patent, family 

and straight grade spring 

wheat, av 27 .97 12 

♦Zweiback Size of thick slice 

of bread 23 .81 9 



7 
16 

6 

1 

5 
11 
20 
24 

2 

2 
15 

7 
11 

1 

1 

1 

7 

4.5 

1 

5 

5 



3 
21 



84 

72 

81 

88 

85 

80 

71 

65 

87 

83 

71 

75 

78 

90 

89 

91 

81 

82. 

87 

80 

80 



85 
70 



MISCELLANEOUS 

♦Eggs, hen's boiled One large egg . . 59 2.1 32 68 00 

♦Eggs, hen's whites 181 6.4 100 00 

♦Eggs, hen's yolks Two yolks 27 .94 17 83 00 

♦Omelet 94 3.3 "34 60 6 

♦Soup, beef, av 380 13 . 69 14 17 

♦Soup, bean, av Very large plate 150 5.4 20 20 60 

♦Soup, cream of celery Two plates 180 6.3 16 47 37 

♦Consomme 8.30 29. 85 00 15 

♦Clam chowder Two plates 230 8.25 17 18 65 

♦Chocolate, bitter Half-a-square. . . 16 .56 S 72 20 

♦Cocoa 20 .69 17 53 30 

Ice Cream (Phila) 45 1.6 5 62 38 

tExperiments on Losses in Cooking Meats. (1900-03), Grindley, U. S. Depart- 
ment of Agriculture Bull. No. 141. 

t Laboratory number of specimen, as per Experiments on Losses in Cooking Meat. 

♦Chemical Composition of American Food Materials, Atwater and Bryant, U. S. 
Department of Agriculture Bull, No. 28. 



20 



FOOD VALUES IN CALORIES PER OUNCE 

In some respects Dr. Kellogg's method of giving the com- 
position of foods in food units (calories) per ounce is simpler 
and more useful in the actual calculation of dietaries. By- 
having a table with composition in food units, the day's 
ration may be calculated by simple addition, combined with 
a little mental multiplication. If the results are wanted in 
ounces, the calories of proteid or carbohydrate are divided 
by 116, and calories of fat by 264. For grams, the factor is 
4.1 for proteids and carbohydrate and 9. 3 for fats. 

Such a table is given in the Battle Creek Sanitarium Diet 
List which contains the composition of all foods served at 
that institution in calories per ounce. Dr. Fisher's method 
of serving the food in "standard portions" has been adopted 
and the figures by that method of calculation are also given 
in the last edition of the booklet. 

The Diet List also contains tables giving normal height, 
weight, skin surface and calories required, on the average, 
for men and women, boys and girls, per day. The booklet 
is published by the Modern Medicine Publishing Company 
and may be obtained through our school for 25c. or will be 
loaned to members for Ic. postage. 

The calculations are based on Professor Chittenden's 
standards and so are lower in proteid requirements and total 
food value than the Atwater standard dietaries. For exam- 
ple, the diet for an average man, 5 feet 8 inches tall and 
weighing 157 pounds, is given as 236 calories of proteid, 708 
calories of fat, 1,416 calories of carbohydrates, with a total of 
2,360 calories per day. 

21 



The Atwater standard for man with light exercise is 100 
grams of proteid, 100 grams of fat, 360 grams of carbohy- 
drate, or on a calory basis: 410 calories of proteid, 930 
calories of fat, 1,476 calories of carbohydrate, total 2,816 
calories. 

Under the Chittenden standard, of every 100 food units 
about 10 should be proteid, 30 fat and 60 carbohydrate. Based 
on the Atwater standard, of 100 food units, about 14 are 
proteid, 32 fat, and 52 carbohydrate. 

It must be remembered that no one in formulating a ' ' stand- 
ard diet" attempts to give anything more than a possible 
average, from which to vary, according to conditions. It is 
recognized that health may be maintained on various pro- 
portions of proteid and that the ratio of fat to carbohydrates 
is immaterial, provided digestion is not upset. 

The following table has been taken from some of the figures 
in the Diet List. The figures based on standard portions are 
omitted. 

Note — Members of the School are expected hereafter to solve 
question No. 21, Part I, Food and Dietetics — "Calculate the amount 
of proteid, carbondrate and fat in your own diet for one day," in the 
usual way, as shown on page 193, and by the " calories per ounce" 
method, using the following figures. The total calories should be 
found by each method. The two figures will not come out exactly 
the same, but should be approximate. 

Also plot one of these meals on the " Food Map " like the last page 
of this Bulletin. Find the "center of gravity" by the method shown 
in Figs. 9 and 10. Say what the resulting point represents in terms 
of calories and of ounces, of proteids, fats and carbohydrates. Give 
full -details. 

These "Food Maps" may be obtained of the School in quantity, 
printed on good paper— 25 for 10 cents, 100 for 30 cents (in stamps) . 



22 



FOOD Values in food units per ounce. 



Calories Per Ounce 



Apples, baked 

Apples, fresh 

Apple sauce 

Apricots. . 

Asparagus in cream 

Bananas 

Barley, pearl 

Beans, string, (cooked) 

Beets, (cooked) 

Biscuit, cream 

Blanc Mange, Farina 

Bread, corn 

Bread, graham 

Bread, rye 

Bread, white 

Bread, whole wheat 

Buns 

Butter, (dairy) 

Buttermilk 

Cake, frosted 

Cake, layer. 

Cake, sponge 

Candy, (Sanitas chocolates) . 

Cantaloupe 

Carrots, creamed 

Cashew nuts 

Celery 

Cheese, cottage 

Crackers, graham 

Crackers, oatmeal 

Cream 

Cream sauce 

Custard, caramel 

Custard, plain 

Dates, 

Eggs, poached, etc 

Eggs (each, whole, a'v'g.) . . . . 

Eggs (white) each 

Eggs (yolk) each 

Figs 

Grape fruit 

Grapes, 

Gruel, barley 

Gruel, oatmeal 

Honey 

Macaroni and tomato 

Maple syrup 

Mayonnaise, cooked 



6 


1.3 


28.4 


30.3 


2.75 


7.15 


91.3 


101.1 


.3 


.8 


20.6 


21.7 


1.3 





15.6 


16.9 


2.8 


17 


4.9 


24.7 


1.5 


1.6 


25.7 


28.8 


2.97 


.87 


27.24 


31.08 


.9 


2.9 


2.2 


6 


2.7 


.3 


8.6 


11.6 


10.3 


27.5 


49.6 


87. 5 


4.16 


21.56 


18.6 


44.4 


8.5 


12.3 


52 


72.8 


10.4 


4.8 


60.8 


76 


10.5 


16 


62.1 


74.2 


9.3 


3.7 


63.4 


76.4 


11.3 


2.4 


58 


71.7 


7.3 


17 3 


66.8 


91.4 


1.2 


226.6 





227.8 


3.5 


1.3 


5.6 


10.4 


6.8 


24 


74.9 


105.7 


8.2 


45.1 


76.5 


130.6 


12.4 


14.2 


94.2 


120.8 


1 


3.8 


85.2 


90 


.7 




10.9 


11.6 


2.01 


7.5 


10.3 


19.8 


28.87 


125.7 


28.24 


182.81 


1.3 


.3 


3.9 


5.5 


19.9 


12.4 


5.1 


37.3 


11.7 


25.1 


86.1 


122.9 


13.3 


29.6 


80.5 


123.8 


2.9 


49.3 


5.3 


57.5 


3.7 


22.9 


9 


35.6 


5.2 


11.4 


23.6 


40.2 


5.7 


13 


12.5 


31.2 


2.5 


7.5 


91.5 


101.5 


16.3 


32 




48.3 


26.3 


41.9 




68.2 


15.5 


.6 




16.1 


10.8 


41.3 




52.1 


.0 


8 


86.6 


92.4 


.9 


.5 


11.8 


13.2 


1.16 


3.2 


16.6 


20.9 


1.48 


.7 


10.2 


12.39 


1.3 


1.4 


5.8 


8.5 


.5 




94.7 


95.2 


5 


3.86 


17.16 


26 






83 


83 


6.87 


67.1 


2.85 


76.8 



23 



Calories Per Ounce 



Milk, skimmed 4 

Milk, wliole 3.8 

Nut butter 34.2 

Nuts, almonds 24 . 5 

Nuts, Brazil 19.8 

Nuts, Filberts 18.2 

Nuts, Pecans 11.2 

Nuts, walnut, Eng 19.4 

Oats, rolled (cooked) 3.3 

Olive oil 

Olives, ripe (7) 2 

Onions, boiled 1.13 

Oranges .9 

Parsnips, creamed 2 . 56 

Peanuts 30 . 1 

Pears 7 

Peas, green 7.8 

Pie, apple 7.5 

Pie, custard 4.9 

Pie, squash 4.27 

Potatoes, baked 3.4 

Potatoes, boiled 2.9 

Potatoes, mashed 3 

Potatoes, sweet, browned 4.11 

Prunes (cooked) .8 

Pudding, baked Indian 4.8 

Pudding, bread custard 6.44 

Pudding, snow 4 . 78 

Pudding, apple tapioca 4.5 

Raisins 3 

Rice, boiled 3.3 

Salad, apple and celery 2 . 26 

Salad, egg mayonnaise 13.37 

Salad, potato 4 . 56 

Sandwich, cottage cheese 11.2 

Soup, cream of celery 2.8 

Soup, cream of potato 2.7 

Soup, split pea 7.18 

Soup, tomato bisque 3.1 

Soup, vegetable .96 

Spinach 3.3 

Squash, steamed or canned 1 

Sugar (granulated) 

Toast, breakfast 11.4 

Toast, cream 4.15 

Tomatoes, stewed or canned 1.4 

Wheat flakes, toasted 11 

Zwieback 11,4 



24 



.8 


6 


10.8 


11 


5.8 


20.6 


124 


20 


178.2 


146.4 


20.2 


191.1 


178.1 


8.2 


206.1 


174.1 


15.2 


207.5 


188 


17.8 


217.8 


169.2 


18.2 


206.8 


1.3 


13.4 


18 


264.1 





264.1 


69.1 


5 


76.1 


4.29 


5.1 


10.52 


.5 


13.5 


14.9 


6.5 


17.29 


26.35 


102.9 


8.0 


161.5 


1.3 


16.5 


18.5 


9.1 


17.5 


34.4 


18 


37.2 


62.7 


16.8 


30.5 


52.2 


22.7 


36.5 


63.5 


.4 


28.9 


32.7 


.3 


24.4 


27.6 


8 


20.8 


31.8 


11.25 


59.7 


75 


.3 


26.4 


27.5 


21.8 


20 


46.6 


32 


19.12 


37.56 


9.22 


16.37 


30.38 


17.58 


26.44 


48.5 


8.8 


88.8 


100.6 


.3 


28.5 


32.1 


4.27 


26.16 


32.7 


30.66 


1.46 


44.5 


25.77 


15.06 


45.39 


33.9 


37.6 


82.8 


19 


4.7 


26.5 


19.2 


.9 


30.9 


1.85 


18.07 


27.1 


10.5 


2.4 


16 


5.71 


6.9 


13.5 


1 


4.93 


9.3 


1.3 


12.3 


14.6 





116.6 


116.6 


27.5 


86.2 


125.15 


29.9 


13.6 


47.6 


.5 


4.7 


6.6 


3.9 


88.9 


103.8 


26.4 


85.8 


123.6 



Calories Per Ounce 





is 


"5 


!i 


fe-^ 


■ fi 


b 


o 


H 


136.85 





155.26 


4.54 





45.6 


.3 


3 


3 


6.56 





31.16 


1.02 





20.32 


95.4 





113.5 


13.9 





35.68 


79.7 





105 


33.3 





55.5 


13.9 





35.68 


4,8 





23.82 


54.1 





83.2 


3.23 





10.43 


177.3 





188.6 


65.4 





90.3 


84.5 





103 


46.6 





66.6 


25.71 





47.61 


55.5 





77 . 7 


59.1 





83.2 


11.2 





41.6 


2.9 


90.8 


103.6 


4.8 


69.5 


100.6 


77.1 


44.0 


146.3 


2.9 


23.0 


29.5 


5.1 


87.9 


103.7 




105.0 


105.0 


5.9 


83.3 


104.7 


2.4 


91.8 


102.1 


5.1 


83.8 


105.0 


2.9 


87.7 


103.2 





11.4 


11.4 


4.0 


18.4 


25.9 


19.2 


78.8 


116.8 


19.5 


77.2 


116.2 


2.7 


72.3 


100.7 


1.3 


19.7 


29.2 


.3 


21.5 


24.4 


.8 


92.0 


101.8 


1.9 


32.0 


36.0 


4.3 


88.1 


106.6 



FLtSH FOODS 

Beef, roasted ffat) 18.14 

Beef, round (boiled, lean) 40 . 9 

Bouillon 2.3 

Chicken (broilers) 24.6 

Cod fish 19.3 

Goose 18.1 

Halibut (steak). 21.78 

Lamb chops (boiled) 25.3 

Lamb (leg, roast) 22 .2 

Liver (veal) 21 . 78 

Lobsters 19 

Mutton (leg, boiled) 29 . 1 

Oysters 7.2 

Pork (bacon, smoked medium fat) 11.3 

Pork (ham, boiled) 25 . 4 

Pork (loin, chops) 18.5 

Salmon (California) 20 . 4 

Shad 21.9 

Trout (brook) 22.2 

Turkey 24.1 

Veal (leg, boiled) 30.4 



UNCOOKED FOODSTUFFS. 

Barley, pearled 9.9 

Beans (dried) 26 . 3 

Cocoa 25.2 

Corn, green 3.6 

Cornmeal 10.7 

Cornstarch 

Flour, graham 15.5 

Flour, rye 7.9 

Flour, wheat (entire wheat) 16 . 1 

Flour, wheat (patent) 12.6 

Lemon .iuice 

Macaroni 3.5 

Oatmeal •■ ■ 18.8 

Oats, rolled 19.5 

Peas (dried) 28 . 7 

Peas, green 8.2 

Potatoes 2.6 

Rice 9.0 

Sweet potatoes 2.1 

Wheat, cracked 13.0 



25 



BOOK NOTES 

All the following books have been added to our Circulating Library- 
Department and may be borrowed by Members of the School if postage 
is sent with request. Others desiring to purchase books through this 
Department should send price indicated. 

Human Foods, by Harry Snyder, B. S. Professor of Agricultural 
Chemistry, University of Minnesota; 362 pages, 76 illustrations. 
Published by Macmillian Co. New York. Price $1.20, postage 
14 cents. 

This is a concise elementary treatise of the subject, prepared as a 
text book for Professors Snyder's pupils. The chapters on cereals and 
wheat flour are very good, and the illustrations are most excellent. 
There is a brief list of experiments, numerous questions for review and 
a bibliography. It seems as if the material might have been presented 
in a little more interesting manner 

Essentials of Dietetics, by Pope and Carpenter, 249 pages, pub- 
lished by G. P. Putnam & Sons, New York. Price $1.00, postage 
12 cents. 

The sub-title of the book is " A text book for nurses, and a practical 
guide for the household." One of the authors, Amy Elizabeth Pope, 
is an old friend of the members of our School through our book " Home 
Care of the Sick." Miss Carpenter is a teacher of Domestic Science. 
The first part of the book gives a clear and concise treatment of the 
subjects, food, digestion, milk, eggs, fish, meat, dietaries, food for in- 
fants, diet and disease; and the second half is made up of cooking 
recipes, with some details as to the principles of cookery. The book 
seems most admirably adapted for its purpose. 

The Fireless Cooker, How to Make it, How to Use it, What 
TO Cook, by Loverll, Whitemore and Lyon. 211 pages, illustrated. 
Published by Home Publishing Co., Topeka, Kas. Price $1.00, 
postage 10 cents. 

The authors give their experience in making home made cookers 
out of boxes, trunks, candy tubs, — refrigators, even, in the first forty 
pages. The remainder of the book is given up to recipes and suggestions. 

The Fireless Cook Book, by Margaret Mitchell, 315 pages, illus- 

26 



trated, published by Doubleday, Page & Co., New York, Price 
$1.25, postage 14 cents. 

Here we have further suggestions for home-made cookers, and 
again the bulk of the book is made up of recipes. The recipes are well 
selected, and the methods of preparation are very thoroughly and 
carefully given. There is a chapter giving recipes and directions for 
cooking in large quantities, and also an appendix giving experiments 
on the nsulating powers of different materials, transference of heat in 
various ways, etc. 

The Baby, a Book for Mothers and Nurses, by Daniel R. Browne, 
A. B., M. D. 200 pages. Published by Whitcomb and Barrows, 
Boston. Price $1.00, postage 8 cents. 

The author presents the subject concisely and in an interesting 
way. Directions are clear and specific. The modified milk recipes 
are for the most part made from cream and whole milk, which seems 
an unnecessary complication. For the city baby it would always be 
necessary to purchase two bottles of certified milk, and high grade 
milk is expensive. Mothers will find a few new points in this book 
even if they already have a number of books on the same subject. 

The Renewal of Life, by Margaret Warner Morley. 192 pages. 
PubUshed by A. C. McClurg & Co., Chicago. Price $1.25, postage 
12 cents. 

This is the second book of the author on the subject, and gives the 
results of her riper experience. It is written with the desire of helping 
the mother in making known the facts of self and sex to the child. 
Mothers who find this difficult will obtain many suggestions from the 
book. 

Home Problems from a New Standpoint, by Caroline L. Hunt, 
145 pages. Published by Whitcomb & Barrows, Boston. Price 
$1.00, postage 8 cents. 

This is a series of essays on " More Life for Woman, for Man and 
for the Household Employees." "More Physical Vigor, Joy of Living, 
Beauty, Pleasure for the Producer." "More Conscienious for the 
Consumer," and "New Work for the Home." They are interesting 
and suggestive of possible future developments in the way of public 
kitchens, laundries, expert household service and so on. 

27 



Box FuitNiTURE, b}^ Louise Brigham, 304 pages, many illustrations. 
Published by the Century Company, New York. Price $1.50, 
postage 15 cents. 

The author gives full details for making all kinds of simple furniture 
from ordinary packing boxes. While results in all cases might not 
be successful as shown by the attractive sketches and photographs, 
still the book is an admirable one to give a boy who likes to work with 
tools — or a girl for that matter. It will also prove suggestive for 
anyone wishing to fit up a summer cottage or for a young couple going 
to housekeeping with very little to spend on furnishing. 

Textile Fibers, by J. Merritt Mathews, Ph. D., Philadelphia Textile 
School, 480 pages, 125 illustrations. Published by John Wiley 
& Sons, New York, Price $4.00, postage 24 cents. 

This is a new edition, re-written and enlarged. While the book 
is intended as a reference book for the manufacturer and the student 
on technical textile work, it is perhaps the best reference book on the 
subject for the domestic art teacher. The illustrations will be found 
valuable for pupils of any age. 

Methods of Textile Chemistry, by Frederic Dannerth, Ph. D., 
formerly of Philadelphia Textile School. 146 pages. Published 
by John Wiley & Son, New York. Price $2.00, postage 12 cents. 

This is a syllabus of a lecture course on advanced laboratory textile 
chemistry. The part giving methods of analyzing mixed fibers and 
detecting adulterations is the most valuable to students of textiles. 

Applied Physiology, by Robert Hutchison, M. D., F. R. C. P. 289 
pages. Illustrated. Published by Edward Arnold. Price $2.00, 
postage 18 cents. 

Hutchison's Food and Principles of Dietetics is well known. This 
book by the same author gives more extended treatment on the sub- 
ject of metabolism, digestion and excretion. 

Diet in Tuberculosis — Principles and Economics, by Noel D. 
Bardswell, M. D., and J. C. Chapman, M. R. C. S., Published by 
Oxford University Press. 183 pages. Price $2.50, postage 14 
cents. 

An excellent treatment on economic dietaries for those in health 
also. 

28 



BULLETINS AND PAMPHLETS 

Digestibility of Starch as Affected by Cooking, by Edna E. Day, 
Ph. D., University of Missouri, Bulletin No, 202, Office of Experi- 
ment Station, Washington, D. C. Price 10 cents. (Send coin to 
Superintendent of Documents, Washington, D. C.) 

This Bulletin embodies the results of Professor Day's investigations 
made in connection with her Doctor's degree. An admirable summary 
is given of what little is known about the composition of starches and a 
number of new facts are brought out. The author concludes that long 
cooking of potato starch at the boiling temperature does not increase 
the digestibility, but that long cooking of the cereal starches increases 
ease of digestion somewhat, but not greatly. 

Course in Cereal Foods and Their Preparation, for Movable 
School of Agriculture, by Margaret G. Mitchell. Bulletin 200, 
Office of Experiment Station, Washington, D. C. 78 pages. 
Price 10 cents. (Send coin to Superintendent of Documents, 
Washington, D. C.) 

Nuts and Their Use as Food, by M. E. Jaffa. Farmers' Bulletin No. 
332. Free from Department of Agriculture, Washington, D. C. 

The Daily Meals of School Children, by Caroline L. Hunt. U. S. 
Bureau of Education, Washington, D. C. Bulletin No. 3, 1909. 
Whole No. 403. 62 pages. Illustrated. Free. 

A mose valuable report on "School Lunches," "Food for Children," 
and "The Under-fed Child," with a bibliography. Send for it by all 
means. 

Report of the Director of School Hygiene, Boston, Mass., by 
Thomas F. Huntington, M. D., in Report of Superintendent of 
Schools. Document No. 7, 1908. Postage 6 cents. 

So far as we know, Boston is the first city in this country to have a 
director for all the health work in the schools. This report gives the 
results obtained during the first year. There is a suggestive discussion 
of physical training, playgrounds, sanitation, medical inspection, the 
school nurse, and a list of books and references on Playgrounds, Va- 
cation Schools, and School Gardens. 

Report of the Country Life Commission, Senate Document No. 
705, 60th Congress, Second Session, 65 pages. Loaned 2 cents. 
From the chapter on Rural Education: "As the home is the center 

29 



of our civilization, so the home subjects should be the center of every 
school." The whole report is valuable and well worth reading. The 
supply is exhausted, but write your Senator and ask for a copy and so 
help to get it reprinted. 

Report of the President's Home Commission, Senate Document 
No. 644, 60th Congress, 2nd Session, 381 pages. Loaned 12 cents. 
Sections on Industrial Hygiene and Social Betterment, including 
chapters on How to Keep Well, Alamentation and Food, Prevention of 
Infectious Diseases, Infant Mortality, Sexual Hygiene, The Tobacco 
Habit, The Old, Old Question, etc. This report has been called by 
someone who ought to know, " The best text-book in the field for home 
economics teaching." The edition is exhausted. Write to both of 
your Senators and ask to have it reprinted. 

Proceedings of the Lake Placid Conference on Home Economics, 
1908, Lake Placid Club, Essex Co., N. Y. 218 pages. Price, 50 
cents, postage 8 cents. 

This is the last of these reports and it contains the usual store of 
excellent and suggestive articles. There is a reprint of the "Teaching 
Section" (44 pages, price 10 cents, postage 2 cents), which contains the 
detailed outline of a proposed college entrance credit course in house- 
hold science. 

The Journal of Home Economics, Nos. 1, 2, and 3. Published bi- 
monthly by the American Home Economics Association, about 
100 pages each. Illustrated. Price, $2.00 a year or 40 cents a 
copy, of the Secretary, Benjamin R. Andrews, 525 W. 120th Street, 
New York City. Loaned to Members of the School for 8 cents each. 
The Lake Placid Conference on Home Economics was merged and 
expanded into the American Home Economics Association at the 
Washington meeting, January, 1909. Three numbers of the Journal 
have appeared and no teacher of domestic science or art can afford to 
be without them. Clubs studying home economics would do well to 
subscribe for the Journal and home-makers will find much in the 
magazine of interest and value to them. Membership in the Associa- 
tion includes the Journal. The dues are $2.00 per year. All who are 
interested are eligible to membership. An application blank will be 
sent from the School on request. 

Ret.\il Prices of Food, 1890-1907. In Bulletin of U. S. Bureau of 

30 



Labor, No. 77, July, 1908. 152 pages. Free to teachers. The 
U. S. Department of Commerce and Labor, Washington, D. C. 
The average price of food has increased over 25 per cent from 1890 
to 1907. Prices in 1907 increased over those in 1906 from 1 to 9 per 
cent, average 4.2 per cent. Teachers of domestic science and house- 
keepers should read this and similar reports. Nearly all public libraries 
have them. 

School Training for the Home Duties of Women, Part II, Belgium, 

Sweden, Norway, Denmark, Switzerland and France. 352 pages. 

Price, 70 cents, postage 12 cents. 

Part III. The Domestic Training of Girls in Germany and Austria, 

120 pages. Price, 30 cents, postage 5 cents. 

These two reports of the Board of Education, England, complete 
the series of which Part I was "Teaching of Domestic Science in the 
United States," by Miss Ravenhill. While they are not of so much 
direct interest as Part I, which "showed us to ourselves," teachers will 
find many suggestions in them and all who are investigating " Home 
Economics " will need to read them fully. 

The Bungalow Book, by Brown Brothers & Co. Sixty designs. 
Illustrated. Price, $1.00, postage 6 cents. 

Summer Cottages, by O. S. Lang. Twenty-five designs. Illus- 
trated. Price, 50 cents, postage 4 cents. 

Concrete Country Residences, Published by the Atlas Portland 
Cement Co., 30 Broad Street, New York City. 168 large pages 
with very fine illustrations and many designs. Sent by the pub- 
lishers free for the express charges, 25 cents. 

BULLETINS OF THE SCHOOL STILL IN PRINT 

No. 8. Club Study of Home Economics. Book Notes, etc., Free. 

No. 9. "Home Economics in Modern Education," 10 cents. 

No. 10. Books in the Circulating Library Department, etc., 10 cts. 

No. 11. "The Up-to-Date Home," Tests of Money and Labor- 
Saving Appliances, 48 pages, 54 illustrations, 10 cents. 

No. 12. Pages from The Library of Home Economics. Free. 

No. 13. "Food Values: Practical Methods in Diet Calculations." 
10 cents. 

No. 14. "The Profession of Home-Making." Outlines of Home- 
Study courses. Free. 

No. 15. "Free Hand Cooking on Scientific Principles." (.In 
press.) 10 cents. 

31 



100 

90 

80 

70 

60 

50 

40 

30 

20 

\0 



C 



10 20 30 40 50 60 70 80 90 100 

DR. FISHER'S FOOD MAP 
Normal Rectange for a Balanced Diet, Chittenden's Standard 



SUPPLEMENT TO BULLETIN 

OF THE 

American School of Home Economics 

CHICAGO 



Series I 



MARCH, 1909 



No. 13 



ENTERED AS SECOND-CLASS MATTER 



FOOn VALUES: PRACTICAL METHODS 
IN DIET CALCULATION 



100 
90 
80 
70 
60 
50 
40 
30 
20 
10 



10 20 30 40 50 60 70 80 90 100 

DR. FISHER'S FOOD MAP 
Normal Rectangle for a Balanced Diet, Chittenden's Standard 



p 



too 

90 

80 

70 

60 

50 

40 

30 

20 

10 





20 30 40 SO 60 70 80 90 100 



Tables Showing Average Height, Weight, Skin Surface, and Food 
Units Required Daily With Very Light Exercise 

BOYS 



Age 


Height i 


n 


Weight in 


8u 


rf ace 


in 


Calories or 






Inches 




Pounds 


Square Feet 


Food Units 


5 




41.57 




41.09 




7.9 




816.2 


6 




43.75 




45.17 




8.3 




855.9 


7 




45.74 




49.07 




8.8 




912.4 


8 




47.76 




53.92 




9.4 




981.1 


9 




49.69 




59.23 




9.9 




1,043.7 


10 




51.58 




65.30 




10.5 




1,117.5 


11 




.-5 3. 3 3 




70.18 




11.0 




1,178.2 


12 




55.11 




76.92 




11.6 




1,254.8 


13 




57.21 




84.85 




12.4 




1,352.6 


14 




59.88 




94.91 
GIRLS 




13.4 




1,471.3 


Age 


Height in 


Weight in 


Su 


rface in 


Calories or 






Inches 




Pounds 


Square Feet 


Food Units 


5 




41.29 




39.66 




7.7 




784.5 


6 




43.35 




43.28 




8.1 




831.9 


7 




45.52 




47.46 




8.5 




881.7 


8 




47.58 




52.04 




9.2 




957.1 


9 




49.37 




57.07 




9.7 




1,018.5 


10 




51.34 




62.35 




10.2 




1,081.0 


11 




53.42 




68.84 




10.7 




1,148.6 


12 




55.88 




78.31 
MEN 




11.8 




1,276.8 


Height 


Weight Surface in 




Calories or Food Units 




in In, 


in Pounds Square Ft. 


Proteids 


Fats 


Carbohydiates Total 


61 


131 




15.92 


197 


591 




1,182 


1,970 


62 


133 




16.06 


200 


600 




1,200 


2,000 


63 


136 




16.27 


204 


612 




1,224 


2,040 


64 


140 




lf).55 


210 


630 




1,260 


2,100 


65 


143 




16.76 


215 


645 




1,290 


2,150 


66 


147 




17.06 


221 


663 




1,326 


2,210 


67 


152 




17.40 


228 


684 




1.368 


2,280 


68 


157 




17.76 


236 


708 




1,416 


2,360 


69 


162 




18.12 


243 


729 




1,458 


2,430 


70 


167 




18.48 


251 


753 




1,506 


2,510 


71 


173 




18.91 


260 


780 




1,560 


2.600 


72 


179 




19.34 


269 


807 




1,614 


2,690 


73 


185 




19.89 


278 


834 




1,668 


2,780 


74 


192 




20.33 


288 


864 




1.728 


2,880 


75 


200 




20.88 


300 
WOMEN 


900 




1,800 


3,000 


Height 


Weight Surface in 




Calories or Food Units 




inlQ. 


in Pounds Square Ft. 


Proteids 


Fats 


Carbohydrates Total 


59 


119 




14.82 


179 


537 




1,074 


1,790 


60 


122 




15.03 


183 


549 




1,098 


1,830 


61 


124 




15.29 


186 


558 




1,116 


1,860 


62 


127 




15.50 


191 


573 




1.146 


1,910 


63 


131 




15.92 


197 


591 




1,182 


1,970 


64 


134 




16.13 


201 


603 




1,206 


2,010 


65 


139 




16.48 


209 


627 




1,254 


2,090 


66 


143 




16.76 


215 


645 




1,290 


2,150 


67 


147 




17.06 


221 


663 




1,326 


2,210 


68 


151 




17.34 


227 


681 




1,362 


2,270 


69 


155 




17.64 


232 


696 




1,392 


2,320 


70 


159 




17.92 


239 


717 




1,434 


2,390 



Note— With active exercise an increase of about 20 per cent total food units 
may be needed. 



LIBRARY OF CONGRESS 



014 335 319 9 



Dietary Calculation with Food Values in Calories 
per Ounce 



Breakfast 


Proteids 


Pats 


Carbohydrates Total 




4.7 


.2 


6.0 


Gluten Gruel 5 oz. 


23.5 


1.0 


30.0 


(each) 


26.3 


41.9 




Soft-Boiled Egg 


26.3 


41.9 


86.2 


Malt Honey 1 oz. 






86.2 




H.O 


8.0 


20.8 


Creamed Potatoes 5 oz. 


15.0 


40.0 


104.0 




11 4 


26 4 


85.8 


Zwieback 2 oz. 


22.8 


52.8 


171.6 




11.2 


1S8.0 


17.8 


Pecans % oz. 


8.4 


141.0 


13.4 




.5 


1.3 


16.6 


Apple 5 oz. 


2.5 


6.5 


83.0 



98.5 



283.2 



488.2 



869.9 



Dietary Calculation with Food Served in 100 Calories 

Portions 



Dinner 


Portions 
in serving 


Proteins 


Fats 


Carbo- 
hydrates 


Nut French Soup 


^ 


10 


20 


20 


Nuttolene Sauce 


1 


29 


55 


16 


Macaroni, Egg 


1 


15 


59 


26 


Baked Potato 


2 


22 


2 


176 


Cream Gravy 


'A 





33 


12 


Granose Biscuit 


13^ 


20 


2 


128 


Butter 


1 


1 


99 




Malt Honey 


2 






200 


Celery 


M 


4 




21 


Apple Juice 


3^ 






50 



10^4 



106 



270 



649 



Total 



1,025 



Hourly Outgo in Heat and Energy from the Human Body 
Determined in the Respiration Calorimeter by the 
U. S. Dept. of Agriculture 
Average (154 lbs,) Calories 

Man at rest (asleep) 65 

Sitting up (awake) 100 

Light exercise 170 

Moderate exercise 190 

Severe Exercise 450 

Very severe exercise 600 



